Isotope Dog
Ingredients: beef chuck roast or ribeye, bacon, kosher salt, garlic powder, onion powder · 90 min cook time · 650kcal · $28.80
Ingredients
1.1kg beef chuck roast or ribeye, 100g bacon, 18g kosher salt, 6g garlic powder, 4g onion powder, 4g white pepper, 10g paprika, 1.5g pink curing salt, 375ml ice water, 1length natural sheep casing, 8ea jalapenos, 2large cloves garlic, 0.5cup vinegar, 0.25cup sugar, 2ea mangoes, 0.5ea red onion, 1ea lime, 1bunch cilantro, 1ea onion, 1pack hot dog buns
Instructions
1. Cut ribeye and bacon into 1-inch cubes and freeze along with the meat grinder for 15-20 minutes.
2. Grind the meat mixture, then mix with the spice blend.
3. Grind the spiced meat again into a fine paste, then emulsify with ice water in batches using a food processor.
4. Cover the farce with plastic wrap and chill in the fridge overnight.
5. Thread soaked sheep casing onto the sausage stuffer, tie a knot, poke a hole to release air, and stuff the sausage.
6. Tie off sausage links, wipe down, and prick with holes to prevent blowouts.
7. Smoke the sausages at 175 degrees Fahrenheit for 1 hour using mesquite wood pellets until they reach 150 degrees Fahrenheit.
8. Prepare jalapeño relish, mango salsa, and mesquite grilled onions as condiments.
9. Assemble the smoked sausages in buns with the condiments and serve.
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